So, my daughter's pumpkin was cut up, and roasted today. It was mashed, and used in a super easy, and yummy recipe for pumpkin cupcakes found on Martha Stewart's website. This recipe is quite kid friendly. They can help you measure out the dried ingredients, crack the eggs, mix the wet ingredients, and combine the dry and wet ingredients. The whole recipe was mixed by hand.
Ingredients2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
With the spices, and the pumpkin, these cupcakes are really good. I whipped up a simple cream cheese icing. Cream together one package of cream cheese, and half a cup of butter until smooth. Then, add enough icing sugar to suit your taste. Add a little vanilla extract. Spread on top of the cupcakes. Quick, easy, delicious use of pumpkin.
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